Kuah Spagetti ni boleh buat lasagne jugak...
Ingredients for the sauce (serves six)
4 - 400g tins of chopped tomatoes
200g tomato concentrate
8 tablespoons olive oil
1 teaspoon salt (as people started moaning about the amount of salt used - do me a favour, add up the weight of all ingredients to the sauce and then calculate the salt content per 150g serving ... and then STFU, thanks)
2 tablespoons oregano
two cloves of garlic
1 tablespoon honey (saya tak letak)
1 teaspoon paprika
1 teaspoon hot chili
1 kg spaghetti (decent stuff such as Barilla, De Cecco, etc.)
7 liters water
two tablespoons olive oil
one teaspoon salt
two tablespoons butter
freshly chopped basil (saya tak letak)
freshly grated Reggiano parmesan cheese (saya tak letak)
1. Chop the onions - not too finely. Press the garlic. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour. Now crumble the mince into the onions and fry it until it is completely done (no red bits left). Continue frying the mince and the onions while styrring to let some of the water that has accumulated evaporate.
1. Allow roughly 200g of pasta per head (for the very hungry) - a normal portion is around 150g. Boil a lot of water (1 liter per 100g), add some olive oil and salt.